CHICKEN A LA KING WITH BUTTERMILK BISCUITS

Serves 3-4

According to food historians, Chicken a la King got its name, not from some former monarch, but from the E. Clark King family, proprietors of a fashionable resort near Manhattan at the turn of the century. The original recipe used cream and sherry and egg yolks, and was served over toast points. This is somewhat lighter and a lot easier. If you have the time and are in the mood, skip the cream of chicken soup, and instead, use a basic white sauce made with chicken broth. If you don’t have your own favorite white sauce recipe, here’s a quick and simple one: Stir 4 tablespoons of flour into 4 tablespoons of melted butter. Cook for a couple of minutes, but don’t let brown. Slowly stir in 2 cups chicken broth. Continue stirring until thickened. Season with salt and pepper to taste.

2 cups cooked chicken, cut in chunks

1/8 teaspoon ground pepper

1/2 cup pimento, chopped

1/4 pound small fresh mushrooms, sliced (1 cup)

2 cans (10-1/2 ounces each) cream of chicken soup, undiluted

In a saucepan over low heat combine all ingredients and cook for about 20 minutes or until heated through. Serve on buttermilk biscuits. You can buy them ready-to-bake in a tube, or else make them from scratch, following this recipe:

Buttermilk Biscuits

2 cups flour

1/2 teaspoon salt or to taste

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup shortening or butter

About 3/4 cup buttermilk

Preheat oven to 4250F. In large bowl, sift together flour, salt, baking powder, and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in just enough buttermilk so dough holds together; turn out onto a floured surface. Pat to a 1/2-inch thickness and cut into 2-inch rounds. Bake 15 to 20 minutes, or until golden.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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